Rapid method of producing alcohol-free, non-alcoholic and alcoholic beer

Abstract

A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.

What is claimed is: 
     
         1 . A method for producing a beverage comprising the steps of:
 a. Mixing a base of malt extract and water with yeast; with or without adjuncts, hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials;   b. Holding the mixture, aerobically or anaerobically, for 0.00 hours to 2 weeks at a range of 0-75° C.;   c. Adding maltodextrin or other dextrinous compounds (adjuncts), water, lactic acid and hop solution to the mixture;   d. Heating the mixture to boiling; and then   e. Cooling.   
     
     
         2 . The method according to  claim 1 , wherein the beverage contains 0.00% alcohol to 0.49% ABV by controlling the boil time. 
     
     
         3 . The method according to  claims 1 to 2 , wherein the amount of malt extract and adjuncts are adjusted to change the body and sweetness of said beverage. 
     
     
         4 . The method according to  claims 1 to 3 , wherein additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added to said mixture. 
     
     
         5 . The method according to  claims 1 to 4 , wherein the alcohol content of said mixture is assessed prior to heating, or after heating or both. 
     
     
         6 . The method according to  claims 1 to 5  wherein, the aldehyde content and/or flavor-positive components of said beverage are controlled by allowing zero to partial fermentation by yeast during production. 
     
     
         7 . The method according to  claims 1 to 6 , wherein the mouthfeel of said beverage is controlled by the addition of proteinaceous peptides. 
     
     
         8 . The method according to  claims 1 to 7 , wherein following the addition of maltodextrin or other adjuncts, a material selected from the group consisting of allyl isothiocyanate, gingerols, shogaols, paradols, zingerone and combinations thereof, is added to said mixture. 
     
     
         9 . The method according to  claims 1 to 8 , wherein the flavor of said beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, specialty malt, natural flavor, artifical flavor and combinations thereof. 
     
     
         10 . The method according to  claims 1 to 9 , wherein the flavor and/or psychoactive or physiological makeup of said beverage is altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin containing mushrooms, peyote, ayahuasca, mescaline and combinations thereof. 
     
     
         11 . The method according to  claim 10  wherein the addition provides flavor and/or physiological and/or mind altering reactions to said beverage. 
     
     
         12 . The method according to  claims 1 to 11 , wherein alcohol is added to said beverage to create alcoholic beer in a time frame that is more rapid than traditional methods of fermentation. 
     
     
         13 . The method according to  claims 1 to 11 , wherein beer, wine, kombucha, seltzer and other alcohol-free, non-alcoholic or alcoholic mixtures or beverages are produced in a time frame that is more rapid than traditional methods. 
     
     
         14 . A method for producing a beverage comprising the steps of:
 a. Mixing malt and water, with or without adjuncts, hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials;   b. Heating the mixture to at least 70° C. for at least 20 minutes, then cooling to a range of 0-35° C.);   c. Adding yeast, with or without hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials and combinations thereof;   d. Holding the mixture, aerobically or anaerobically, for 0.00 hours to 2 weeks at a range of 0-75° C.;   e. Adding maltodextrin or other adjuncts, water, lactic acid and hop solution to the mixture;   f. Heating the mixture to boiling; and then   g. Cooling said mixture.   
     
     
         15 . The method according to  claim 14 , wherein the beverage contains 0.00% to 0.49% alcohol ABV by controlling the boil time. 
     
     
         16 . The method according to  claim 14 , wherein the beverage contains 0.50% alcohol—15% alcohol ABV by controlling the boil time to achieve a desired final level of alcohol in the finished product. 
     
     
         17 . The method according to  claims 14 to 16 , wherein adding additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added to said mixture. 
     
     
         18 . The method according to  claims 14 to 17 , wherein the alcohol content of said mixture is assessed prior to heating, or after heating or both. 
     
     
         19 . The method according to  claims 14 to 18  wherein, the aldehyde content and/or flavor-positive components of said mixture are controlled by allowing zero to partial fermentation by yeast during production. 
     
     
         20 . The method according to  claims 14 to 19 , wherein the mouthfeel of said mixture or beverage is controlled by the addition of proteinaceous peptides. 
     
     
         21 . The method according to  claims 14 to 20 , wherein following maltodextrin or other dextrinous compound addition, adding a material selected from the group consisting of allyl isothiocyanate, gingerols, shogaols, paradols and zingerone to said mixture or beverage. 
     
     
         22 . The method according to  claims 14 to 21 , wherein the flavor of said mixture or beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, specialty malt, natural flavor, artifical flavor and combinations thereof. 
     
     
         23 . The method according to  claims 14 to 22 , wherein the flavor and/or psychoactive or physiological makeup of said mixture or beverage is altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin containing mushrooms, peyote, ayahuasca, mescaline and combinations thereof. 
     
     
         24 . The method according to  claim 23  wherein the addition provides flavor and/or physiological and/or mind altering reactions to said mixture or beverage. 
     
     
         25 . The method according to  claims 14 to 24 , wherein alcohol is added to said beverage to create alcoholic beer in a time frame that is more rapid than traditional methods of fermentation. 
     
     
         26 . The method according to  claims 14 to 24 , wherein wine, kombucha, seltzer, alcohol-free, non-alcoholic or alcoholic mixtures or beverages are produced in a time frame that is more rapid than traditional methods. 
     
     
         27 . A rapid method for producing an alcoholic beverage comprising the steps of:
 a. Mixing a base of malt extract and water with yeast; with or without adjuncts, hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials;   b. Holding the mixture, aerobically or anaerobically, for 12 hours (range 6 to 48 hours) at 30° C. (range of 0-35° C., up to 75° C.);   c. Adding maltodextrin or other adjuncts, water, lactic acid and hop solution to said mixture;   d. Removing yeast from said mixture;   e. Heating said mixture to boiling; and then   f. Cooling said mixture.   
     
     
         28 . The method according to  claim 27 , wherein the beverage contains more than 0.5% ABV. 
     
     
         29 . The method according to  claims 27 to 28 , wherein the amount of malt extract and adjunct are adjusted to change the body and sweetness of said beverage. 
     
     
         30 . The method according to  claims 27 to 29 , wherein additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added to said mixture. 
     
     
         31 . The method according to  claims 27 to 30 , wherein the alcohol content of said mixture is assessed prior to heating, after heating or both. 
     
     
         32 . The method according to  claims 27 to 31  wherein, the aldehyde content and/or flavor-positive components of said mixture or beverage are controlled by varying the fermentation time. 
     
     
         33 . The method according to  claims 27 to 32 , wherein the flavor of said mixture or beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, specialty malt, natural flavor, artifical flavor and combinations thereof. 
     
     
         34 . The method according to  claims 27 to 33 , wherein the flavor and/or psychoactive or physiological makeup of said mixture or beverage is altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin containing mushrooms, peyote, ayahuasca, mescaline and combinations thereof. 
     
     
         35 . The method according to  claim 34  wherein the addition provides flavor and/or physiological and/or mind altering reactions to said mixture or beverage. 
     
     
         36 . The method according to  claims 27 to 35 , wherein wine, kombucha, seltzer and other alcohol-free, non-alcoholic or alcoholic mixtures or beverages are produced in a time frame that is more rapid than traditional methods. 
     
     
         37 . A rapid method for producing an alcoholic beverage comprising the steps of:
 a. Mixing malt and water; with or without adjuncts, hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials;   b. Heating the mixture to at least 70° C. for at least 10 minutes, then cooling to to a range of 0-35° C.;   c. Adding yeast, with or without hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials and/or combinations thereof;   d. Holding the mixture, aerobically or anaerobically, for range 6-48 hours at a range of 0-75° C.;   e. Adding maltodextrin or other dextrinous compounds (adjuncts), water, lactic acid and hop solution to the mixture;   f. Removing yeast from the mixture;   g. Heating the mixture to boiling; and then   h. Cooling said mixture.   
     
     
         38 . The method according to  claim 37 , wherein the beverage contains more than 0.5% ABV. 
     
     
         39 . The method according to  claims 37 to 38 , wherein the amount of malt extract and adjunct are adjusted to change the body and sweetness of said beverage. 
     
     
         40 . The method according to  claims 37 to 39 , wherein adding additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added. 
     
     
         41 . The method according to  claims 37 to 40 , wherein the alcohol content is assessed prior to heating, or after heating or both. 
     
     
         42 . The method according to  claims 37 to 41  wherein, the aldehyde content and/or flavor-positive components of said beverage are controlled by varying the fermentation time. 
     
     
         43 . The method according to  claims 37 to 42 , wherein the flavor of said beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, specialty malt, natural flavor, artifical flavor and combinations thereof. 
     
     
         44 . The method according to  claims 37 to 43 , wherein the flavor and/or psychoactive or physiological makeup of said beverage is altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin containing mushrooms, peyote, ayahuasca, mescaline and combinations thereof. 
     
     
         45 . The method according to  claim 44  wherein the addition provides flavor and/or physiological and/or mind altering reactions. 
     
     
         46 . The method according to  claims 37 to 45 , wherein wine, kombucha, seltzer and other alcohol-free, non-alcoholic or alcoholic mixtures or beverages are produced in a time frame that is more rapid than traditional methods. 
     
     
         47 . A rapid method for producing an alcoholic beverage comprising the steps of:
 a. Mixing malt and water; with or without adjuncts, hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials;   b. Heating the mixture to a range of 40-65° C. for a range of 5 to 90 minutes, increasing temperature to a range between 70-80° C. for 2-15 minutes, then cooling to 0-35° C.;   c. Adding yeast, with or without hops, flavor-active materials such as spices, psychoactive materials, and/or physiologically active materials to said mixture;   d. Holding said mixture, aerobically or anaerobically, for 6-48 hours at 0-75° C.;   e. Removing yeast from said mixture;   f. Heating said mixture to boiling; and then   g. Cooling said mixture.   
     
     
         48 . The method according to  claim 47 , wherein said mixture contains more than 0.5% ABV. 
     
     
         49 . The method according to  claim 47 , wherein adding: maltodextrin or other dextrinous compounds (adjuncts), water, lactic acid and hop solution to said following holding in step d. 
     
     
         50 . The method according to  claims 47 to 49 , wherein the amount of malt extract and adjuncts are adjusted to change the body and sweetness of said mixture. 
     
     
         51 . The method according to  claims 47 to 50 , wherein additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added to said mixture. 
     
     
         52 . The method according to  claims 47 to 51 , wherein the alcohol content of said mixture is assessed prior to heating, or after heating or both. 
     
     
         53 . The method according to  claims 47 to 52  wherein, the aldehyde content and/or flavor-positive components of said mixture are controlled by varying the fermentation time. 
     
     
         54 . The method according to  claims 47 to 53 , wherein the flavor of said mixture is altered by the addition of a material selected from the group consisting of hop oil, hop extract, specialty malt, natural flavor, artifical flavor and combinations thereof. 
     
     
         55 . The method according to  claims 47 to 54 , wherein the flavor and/or psychoactive or physiological makeup of said mixture is altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin containing mushrooms, peyote, ayahuasca, mescaline and combinations thereof. 
     
     
         56 . The method according to  claim 55  wherein the addition provides flavor and/or physiological and/or mind altering reactions to said mixture. 
     
     
         57 . The method according to  claims 47 to 56 , wherein wine, kombucha, seltzer and other alcohol-free, non-alcoholic or alcoholic mixtures or beverages are produced in a time frame that is more rapid than traditional methods.